Pearson Education Ltd · RQF Level 5
Pearson BTEC Level 5 Higher National Diploma in Hospitality Management
You don’t just earn this. You learn to use it, one-to-one, on your own real work.
- LevelRQF Level 5
- Total credits240
- Guided learning960 hours
- Units in this qualification27
Awarded by Pearson Education Ltd · on the Ofqual register
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See how this course maps onto your role
Ten quick questions, one per Future Fluency, asked against this qualification rather than a generic one.
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What you’ll learn
What each unit actually teaches you to do
These are the units Pearson Education Ltd registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated, and every one you earn is yours to keep.
Barista to Bar ManagementReal unit · Pearson Education Ltd
What you'll be able to do
- Compare and contrast the differing structures and profile of the beverage industry and licenced sectors
- Investigate storage, maintenance and safety practices within drinks organisations
- Evaluate beverage management practices that lead to business success in a drinks-led organisation
- Analyse legislative responsibilities with the drinks and licenced trade industries
Butchery and FishmongeryReal unit · Pearson Education Ltd
What you'll be able to do
- Assess the factors which affect meat, fish and shellfish
- Determine appropriate techniques and butcher meat
- Determine appropriate techniques and prepare fish and shellfish
- Examine methods for maximising yield from meat, fish and shellfish
Concepts and Innovation in HospitalityReal unit · Pearson Education Ltd
What you'll be able to do
- Explore the concept of innovation and its importance to business performance
- Analyse the key factors driving innovation in the hospitality industry
- Assess the role and importance of innovation to hospitality businesses
- Conceive and pitch an innovative concept for the hospitality industry
Creative Kitchen ManagementReal unit · Pearson Education Ltd
What you'll be able to do
- Determine the role and responsibilities of a kitchen manager for effective management in a hospitality context
- Examine sustainable resourcing in commercial kitchens and the implications this has for developing a sustainable supply chain
- Investigate the environmental impacts of food production
- Evaluate innovations in commercial kitchen design and technology to support business objectives
Food InnovationReal unit · Pearson Education Ltd
What you'll be able to do
- Analyse current trends in, and influences on, food innovation in the hospitality industry
- Investigate how a variety of tools, techniques and ingredients are used to transform foods
- Examine how innovative dishes and recipes are designed to meet business requirements
- Develop and evaluate innovative dishes and recipes to meet business requirements
Food ScienceReal unit · Pearson Education Ltd
What you'll be able to do
- Explore trends and developments in food science
- Evaluate how the control of micro-organisms impacts on food production
- Examine the effects of processing and storage of macronutrients in foods and their effect in food quality
- Investigate the physical and chemical transformations of ingredients that occur in cooking
Food Service ManagementReal unit · Pearson Education Ltd
What you'll be able to do
- Investigate the sourcing and procurement processes within a food service organisation
- Evaluate operations management strategies within a given food service context
- Explore the importance of ethical management for overall business success
- Produce an improvement plan for a given organisational challenge within a food service organisation
Front Office Operations ManagementReal unit · Pearson Education Ltd
What you'll be able to do
- Evaluate the role of the Front Office department within various accommodation organisations
- Discuss the importance of managing the reservation process to ensure maximisation of profit
- Analyse the guest experience journey within Front Office operations
- Assess how Front Office operations manage the quality of service delivery
Hospitality Brand ManagementReal unit · Pearson Education Ltd
What you'll be able to do
- Demonstrate an understanding of how a hospitality brand are built and managed over time
- Analyse how hospitality brands are organised in portfolios and how brand hierarchies are built and managed
- Evaluate how hospitality brands are leveraged/extended over time domestically and internationally
- Evaluate techniques for measuring and managing hospitality brand value over time
Hospitality Business StrategyReal unit · Pearson Education Ltd
What you'll be able to do
- Analyse the impact and influence which the macro environment has on a hospitality organisation and its business strategies
- Assess a hospitality organisation’s internal environment and capabilities
- Evaluate and apply the outcomes of an analysis using Porter’s Five Forces model to a given market sector
- Apply models, theories and concepts to assist with the understanding and interpretation of strategic directions available to a hospitality organisation
Hospitality Consumer Behaviour and InsightReal unit · Pearson Education Ltd
What you'll be able to do
- Examine the factors that influence hospitality consumer behaviour and attitudes
- Demonstrate the ability to map a path to purchase in a hospitality context, including the decision-making process
- Evaluate appropriate forms of research to understand influences on the hospitality consumer decision-making process
- Evaluate how marketers influence the different stages of the hospitality consumer decision-making process
Hospitality Digital MarketingReal unit · Pearson Education Ltd
What you'll be able to do
- Demonstrate an understanding of the opportunities, challenges and impact of the digital environment for the hospitality industry
- Examine key digital tools, platforms and channels used by various hospitality organisations
- Determine how to organise digital marketing activities and build multi-channel capabilities in a hospitality organisation
- Evaluate methods of monitoring and measuring digital marketing effectively
Hospitality Distribution Channels ManagementReal unit · Pearson Education Ltd
What you'll be able to do
- Examine the role of distribution channels and issues associated with channel management in the global hospitality distribution landscape
- Examine the impact of technology on managing hospitality distribution channels
- Analyse and make judgements in selecting, developing and managing specific hospitality distribution channels
- Evaluate the influence of behavioural and emerging concerns in hospitality distribution channel management and offer feasible solutions
Hospitality Marketing EssentialsReal unit · Pearson Education Ltd
What you'll be able to do
- Explain the role of marketing and how it interrelates with other functional units in a hospitality organisation
- Compare ways in which hospitality organisations use elements of the marketing mix to achieve overall business objectives
- Develop a basic marketing plan to meet marketing objectives for a hospitality organisation
Hospitality Supply Chain ManagementReal unit · Pearson Education Ltd
What you'll be able to do
- Apply key supply chain concepts, principles, and processes in a hospitality context
- Evaluate the importance of effective supply chain management (SCM)
- Examine the interrelationships between supply chain and other areas of a hospitality organisation
- Recommend improvements to a supply chain strategy for a hospitality organisation
Human Resource ManagementReal unit · Pearson Education Ltd
What you'll be able to do
- Explain the purpose and scope of Human Resource Management in terms of resourcing an organisation with talent and skills appropriate to fulfil business objectives
- Evaluate the effectiveness of the key elements of Human Resource Management in an organisation
- Analyse internal and external factors that affect Human Resource Management decision-making, including employment legislation
- Apply Human Resource Management practices in a work-related context
Integrated Hospitality Marketing CommunicationsReal unit · Pearson Education Ltd
What you'll be able to do
- Evaluate different marketing channels and how they serve communication objectives for various hospitality organisations
- Devise communication objectives and justify appropriate channel selection and integration
- Design and produce content appropriate to the channel and communication objectives
- Demonstrate the ability to critically evaluate a hospitality case study involving communication strategy, channel choice and creative content
Managing Food ProductionReal unit · Pearson Education Ltd
What you'll be able to do
- Explain the different types of and influences on the design of food preparation and production systems
- Identify the key principles and methods for planning food preparation and production
- Manage resources to deliver a consistent, safe and timely food production operation to meet the needs and expectations of the customer and business
- Use a variety of methods to monitor food production, identify variances and action to be taken to ensure a safe and efficient operation
Managing Food and Beverage OperationsReal unit · Pearson Education Ltd
What you'll be able to do
- Managing Food and Beverage Operations
- Demonstrate professional food and beverage service standards in a real working environment
- Compare the ways that different food and beverage operations use technology to improve operational efficiency
- Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success
Managing and Planning an EventReal unit · Pearson Education Ltd
What you'll be able to do
- Examine how event plans are researched, developed and agreed to meet customer and business requirements
- Develop and implement policies and procedures for events
- Manage resources and logistics to ensure events are delivered in line with event plans
- Monitor and evaluate events to ensure customer and business requirements are met
Menu Development, Planning and DesignReal unit · Pearson Education Ltd
What you'll be able to do
- Investigate how menus are planned and designed to meet customer and business requirements
- Determine how to cost and price menus
- Develop and evaluate menus to meet customer and business requirements
Revenue ManagementReal unit · Pearson Education Ltd
What you'll be able to do
- Explore the origin, the core concepts and key characteristics of RM and their impact on the hospitality industry
- Assess the relationship between RM systems and processes and how these link to strategic, tactical and operational hospitality business goals
- Examine the information requirements of the RM process and the role of market segmentation in effective business analysis and forecast creation
- Apply pricing and non-pricing tools in dynamic hospitality contexts to formulate and justify revenue optimisation decisions
Sales ManagementReal unit · Pearson Education Ltd
What you'll be able to do
- Demonstrate an understanding of the principles of sales management within the hospitality industry
- Evaluate the merits of how sales structures are organised within the hospitality industry and recognise the importance of having sales orientated staff
- Analyse and apply principles of successful selling within the hospitality industry
- Demonstrate an understanding of the finance of selling
Spa ManagementReal unit · Pearson Education Ltd
What you'll be able to do
- Develop Spa standards and procedures to effectively manage the daily operations and delivery of spa services
- Apply appropriate documents and processes to recruit, develop and retain a diverse workforce to deliver quality products and services
- Analyse guest satisfaction and KPI’s to monitor and maximise the Spa performance
- Interpret and manage operating budgets alongside marketing strategies to ensure the successful financial performance of the business
Strategic Human Resource ManagementReal unit · Pearson Education Ltd
What you'll be able to do
- Analyse key external and contextual developments which influence HR strategy
- Apply contemporary theoretical and practical knowledge of HR development
- Evaluate how appropriate change management models support HR strategy
- Evaluate the contribution of HR management and HR development to sustainable business performance and growth
The Contemporary Hospitality IndustryReal unit · Pearson Education Ltd
What you'll be able to do
- Examine the current structure, scope and size of the hospitality industry
- Explore current and anticipated skills requirements in the hospitality industry
- Review the internal and external factors that impact the hospitality industry and how they relate to current issues facing the hospitality industry
- Analyse the current and potential trends and developments affecting the hospitality industry
The Hospitality Business ToolkitReal unit · Pearson Education Ltd
What you'll be able to do
- Investigate how to manage finance and record transactions to minimise costs responsibly within the hospitality sector
- Assess how to manage the Human Resources life-cycle within the context of HR strategy
- Illustrate the potential impact of the legal and ethical considerations on a hospitality business
- Explain the importance of coordinating and integrating various functions of departments within the hospitality sector
The honest bit
You’ve started things before
Most courses were built for a room full of people who aren’t you. A cohort moves on whether or not your week allowed it, and by the third week the thing you’re behind on becomes the reason you stop opening it.
There’s no cohort here, and no timetable to fall behind. Before anything starts, Zavmo asks when you’re sharpest and how long you can realistically sit down for, then builds the sessions around those answers. A bad fortnight changes your pace. It doesn’t put you behind.
And you only pay once you start learning. Searching and planning are free, and you can cancel any time — so the cost of finding out is an afternoon, not a year.
Your passport
Every credit is a stamp you keep
Level 5 credits are regulated. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you’ve earned and what’s next.
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
Assessor
Helps you show what you can actually do, gathering the evidence that proves it as you learn.
Meet all twelve tutorsWhere this connects
Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
- Develop and evolve dishes and recipes showing innovation and creativity
- Identify current and future trends and drivers in the food and drink environment
- Keep up to date with current industry and food trends
- Manage a team to prepare, cook and present food to organisational standards
- Manage front of house and guest relation services
- Manage production in food and drink operations
- Manage production policy and procedures in food and drink operations
- Use social media in hospitality
Where this can lead
F&B Operations Director
Your journey starts here, but where it goes is really up to you. We'll give you the tools, the support, and the opportunities to build a truly rewarding career in F&B operations, whether you want to lead a single unit, manage a region, or become a specialist in your field.
See the whole journey →Showing 6 roles, drawn from 32 job records mapped to this qualification.
Skills it covers
What the job actually needs. These are the standards the units are built against, in the words employers and awarding bodies already use for the work itself.
How you’ll actually learn this
One-to-one, on your own real work
A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.
Applied to your work in any of these jobs
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for Pearson BTEC Level 5 Higher National Diploma in Hospitality Management
27 units in this credential, in the order it lists them, awarded by Pearson Education Ltd.
- Barista to Bar Management
- Butchery and Fishmongery
- Concepts and Innovation in Hospitality
- Creative Kitchen Management
- Food Innovation
- Food Science
and 21 more in the full unit list below.
One to one, not one to many
No two people run this the same way
A course is written once and handed to everyone. This is assembled around you, and keeps changing as it learns you. Five things it reads, and what each one changes.
- Your actual work Every unit is taught against a live piece of your own work, not a worked example from a textbook.
- What you already know The first conversation finds your starting point, so you skip what you can already do and spend the time on what you cannot.
- The conditions you learn under Not a learning-styles quiz. The evidence does not support those. The dimensions the research does back, read once and used to shape the plan.
- How far you got last time It picks up mid-thought. The tutor knows what you said, what you struggled with, and what it asked you to try.
- Which tutor suits the moment Twelve of them, each for a different kind of thinking. The one who walks you through a first idea is not the one who stress-tests it.
See how you learn, free. Eight questions, no sign-up. A directional taster; the diagnostic inside Zavmo goes deeper and keeps adapting.
Why it sticks
Most courses stop at remembering
There’s a well-known ladder of how deeply you learn something, called Bloom’s Taxonomy. Most courses get you up the first two rungs: you remember some facts, you pass a test, you forget it. Real skill lives at the top. Judging, deciding, creating. And this isn’t a generic ladder: every rung has a named Zavmo tutor who walks you up it.
- 6CreateThe Creative Catalyst
- 5EvaluateThe Evidence Evaluator
- 4AnalyseThe Analyst
- 3ApplyThe Coach
- 2UnderstandThe Connector
- 1RememberThe Builder
Where most courses leave you Where Zavmo takes you
The value
Why the companion is worth £70 a month
You’re not paying for the units. They’re regulated, and the same wherever you earn them. You’re paying for the one thing that decides whether you actually get there: a companion that makes them stick, on your real work.
That is one-to-one on this qualification, every day, on the work you already do, for £70 a month. Your first module is free, so you can see the teaching before you pay for any of it. Billed monthly, cancel any time and billing stops.
Earned on your own work, taught to the top.
Everything you just read, learned one-to-one on the job you already do. Your first module is free, so you can see the teaching before you pay for any of it.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.